Caesar salad
Recipe by Andrew Chadwick
INGREDIENTS
For the salad
French bread
2 heads Cos or Romaine lettuce (got to be crispy)
4 grilled skinless chicken breasts
For the dressing
2 egg yolks
1tsp Dijon mustard
1 garlic clove, chopped
Juice of ½ lemon
2 fresh marinated anchovy fillets
1tbsp pinenuts
25g (1oz) Parmesan, grated, plus extra shavings to garnish
50ml (2fl oz) dry white wine, pinot gris, chardonnay or similar
75ml (3fl oz) good olive oil
Prep. Time → 15 min
Cook Time → 10 min
1. METHOD
Tear the bread into bite-size crouton chunks and either toss in olive oil or you can spray with a cooking oil spray and oven roast until crispy and golden - 180c for about 10 mins depending on crouton size. Take out and allow to cool or just get on with the rest of the recipe...
2. Rip the lettuce into manageable pieces and roughly chop the chicken into strips.
3. To make the dressing: put the ingredients in a blender and whiz for a minute until thick and creamy. Season to taste.
4. Put the lettuce in a bowl with the chicken, and croutons. Garnish with Parmesan shavings and toss everything together, add dressing. Kaaaaa-boooom!
5. You could of course cheat and use a ready made Caesar Salad dressing available from deli shops and supermarkets!
6. Photo by cookingchanneltv.com and used as an example of how the finished dish should look/be presented.
main courses March 05, 2013 00:47
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